Irish Loin of Pork with Lemon & Herbs

Pork loin is one of the most overcooked meats in American kitchens, but this Irish-inspired roast is forgiving thanks to the overnight herb-and-citrus rub. The lemon zest and oil penetrate deep into the meat during the long marinate, infusing the pork with bright citrus and herbal notes that taste anything but boring.

Scoring the surface with a sharp knife (per the directions) is the move that lets the rub work. The shallow cuts give the marinade pathways into the meat instead of just sitting on the surface. Don’t skip this.

Letting the pork stand at room temperature for an hour before roasting is the quiet step that home cooks rush. Cold meat hitting a 350°F (175°C) oven cooks unevenly, leaving overcooked outer layers around an undercooked center. An hour on the counter makes the cooking far more even.

The internal temperature of 170°F (77°C) called for in the recipe is on the older USDA guideline. Modern guidance puts safe pork at 145°F (63°C) plus a 3-minute rest, which gives noticeably juicier meat. Pull it earlier if you prefer.

Pro Tips

• Use a Microplane to grate the lemon zest. Coarse zest leaves stringy bits in the rub. Fine zest distributes evenly.
• Tent the roast loosely with foil if the top is browning too fast before the inside reaches temperature.
• Rest the cooked pork for at least 15 minutes before slicing. The juices redistribute through the meat instead of pooling on the cutting board.
• The sherry pan sauce is essential. Don’t skip it. The deglazing extracts all the caramelized flavor from the pan.

Variations

• Add 2 tablespoons of fresh chopped thyme or rosemary to the rub for extra herbal depth.
• Use orange zest instead of lemon for a sweeter, deeper citrus profile.
• Substitute white wine or chicken stock for the sherry if you don’t have it on hand.